Reduce inflammation on the regular with these no bake golden milk bars, inspired by traditional Ayurvedic golden milk, full of delicious, naturally energizing, living goodness. These salty sweet, tangy, crunchy creamy bars work their magic as a satiating, nutrient dense snack, dessert or even breakfast! Visit wildbloombotanicals.com to try their unique golden milk blend for this recipe.
1 3/4cupactivated organic sunflower seeds, soaked at least 6 hours or overnightor other activated nuts of your choice
1/3cuppitted organic medjool dates
1tsporganic Ceylon cinnamon
1/2tspCeltic or Redmond sea salt
2tbsporganic virgin cold pressed coconut oil or grass fed local butter, melted
Filling
2cupsraw organic cashews, soaked at least 6 hours or overnight
1cupshredded, unsweetened organic coconut
1cupgrass fed goat or organic coconut kefir
1/3cuporganic maple syrup, to taste
1/4tsporganic vanilla bean
2tbspfresh organic lemon juice + 1 tsp lemon zest
2tbspWild Bloom Botanicals golden milk powder blend
1/2tspCeltic or Redmond sea salt
1/4tspextra ground organic black pepper (optional)
1/4cuporganic virgin cold pressed coconut oil or grass fed local butter, melted
Instructions
Crust
Line an 8x8" brownie pan with a large sheet of parchment paper with an overhang on two of the opposite sides. Set aside.
Melt all of the coconut oil/grass fed butter at once. In a small saucepan over medium-low heat, add the 2 tbsp portion and 1/4 cup portion together to melt into a liquid. Set aside.
Create the crust. Drain and rinse the soaked sunflower seeds. To a food processor or high speed blender, add the shredded coconut, sunflower seeds, medjool dates, cinnamon, and sea salt. Pulse until the mixture turns into a fine crumble. Slowly stream in just 2 tbsp of the melted coconut oil/butter. Pulse again to combine the mixture until a crumbly, sticky, uniform texture forms.
To the prepared brownie pan, add the crust mixture and press it out firmly and evenly to create the crust. Form an even layer of crust across the entire bottom surface of the pan. Transfer the pan to the freezer for now to firm it up.
Filling
Make the filling. Drain and rinse the soaked cashews. To the empty food processor, add the cashews, shredded coconut, kefir, maple syrup, vanilla bean, lemon juice, lemon zest, Wild Bloom Botanicals' golden milk blend, sea salt, and black pepper, if using. Blend the filling until it turns into a fine crumble. Slowly stream in the melted coconut oil/butter, and blend on the highest speed until you have a totally smooth and thick cream-like texture. This may take several minutes!
Remove the crust-lined pan from the freezer and using a spatula, scrape the golden milk filling and spread it out evenly on top of the crust.
Place the pan in the refrigerator and let it firm up overnight. If you're in a rush or can't wait to eat them, you can place it in the freezer for at least 3 hours.
When ready to serve, remove the pan from the fridge/freezer. The mixture should be hardened into a solid block. Using the sides of the parchment paper, lift up the block and remove it from the pan. Transfer the block onto a large cutting board, letting it thaw for 10-15 minutes if needed. Dampen a knife with cool filtered water for a clean cut. Cut it evenly into 16 squares (or an even amount according to the size of your pan). Serve immediately with a sprinkle of extra coconut flakes!
Notes
Visit wildbloombotanicals.com to try their unique golden milk blend for this recipe and for other amazing goodies!
Activating the cashews and sunflower seeds is easy: simply place them in small bowls filled with enough filtered water to cover them, add a pinch of sea salt, and leave to activate overnight! Ensure the nuts are completely raw/living or it won't work. This will help them become more bioavailable and easier to digest. Yep, most of us have been doing nuts all wrong for most of our lives, but there is never a better time to start than today.
Serve straight from the fridge, or if frozen, thaw at room temperature for 15-20 minutes before serving.
Store the bars in the refrigerator for up to a week, or in the freezer for up to 2 months.
These bars slice best right out of the refrigerator or just thawed from the freezer (cooled!).
For a typical gathering, this can serve 8 humans, with 2 bars each. I like to make a whole batch just for myself to last several days (if it even lasts that long).
I like to fortify my kefir regularly with a few heaping spoonfuls of ground organic flax seed for hormone balance and textural qualities, combined with the kefir and soaked at least overnight for optimal benefits from the fermentation.